Sky on 57 showcases a modern interpretation of Franco Asian Cuisine in a setting that offers a bird’s eye view of Singapore and the bay. Located at Tower One on level 57, the 12,000 square foot restaurant offers guests an unparalleled vista while they dine in a relaxed, sophisticated environment.
What's good about a place with amazing views but average food and sub-standard service? Almost nothing, so don't waste your time and money eating a restaurant like this.
Service: It first started out fine when the ladies at the reception accommodated to my lack of proper footwear (my shoes had broken) by ushering me into a quieter section of the restaurant. I fully understand that this is a fine dining restaurant and they had certain protocols to upkeep.
Upon receiving the menu, I realised that there was a minimum spending of $50 nett per person, and that a flat $6 would be charged for free flow still water. Based on the prices of the menu, this wasn't a huge feat to attain but what if one was not hungry and simply wanted a salad- which costs $20+? Is the restaurant going to impose such a restriction? Also, I understand if tap water is not served, but to blindly assume that everyone is going to order still water and to impose this charge on guests is ridiculous. What if all I wanted was a cup of coffee and could not be bothered about water?
Next, a Caucasian guy comes along and asks if we would like to have Champange, and I politely declined. He then asked in an incredulous manner "It's Sunday! How can one not have Champagne???" And when I declined yet again, he gave a subtle snort and walked away. Mr Caucasian, what if I was a recovering alcoholic? Would you want to pay for my rehabilitation fees? I am a paying customer and there is absolutely no need to be pretentious. I drink what I deem fit, thank you very much.
Nearing the end of the meal, I was terribly full and asked for my main course to be packed away. I had only eaten 1/3 of my laksa and had left lots of ingredients. However, apparently the hotel's policy was not to take food away for its customers for fear that food will spoil and they would be liable for it.This is the first time I have heard of such a nonsensical rule and clarified this with 2 other managers who repeated this in a monotonous tone. All 3 managers plainly told me that no exceptions were to be made because it was the "hotel policy" and that even if they allowed me to take my food away, they didn't have any takeaway boxes. I can think of so many reasons why customers would want to take away their food, not just because they are being cheap. This inflexibility in protocols and blanket wide bans are regimental; A one-way mindset of doing things is not the path to be a world class restaurant. There should also be more emotion when one is delivering a message and not just blindly reciting a company's SOPs like a robot. At the very least, look apologetic.
Food: Soft shell crab tempura salad was refreshing, and so was the pan seared Foie Gras. Soups were forgettable and too salty. Mains were average- huge portions but I would rather have quality over quantity any day.
This was such a terrible dining experience that caused me to reactivated my Hungrygowhere account and write this. Patronize at your own risk.
There has been mixed reviews about this restaurant at one of the best locations in town. Since reviews are always subjective, it might be worth trying once in a lifetime as we all knew that that was a place that we could not possibly stepped twice. With some minor slipups with the reservations, we were ushered to our tables and served with some bread ( cheese, dried tomato, french bread) and some butter. We ordered one gastronomic seven course set and the rest was ala carte. The gastronomic set included specials that featured the seasonal white truffles. For details : http://dairycream.blogspot.sg/2012/11/sky-at-57.html Overall, I cannot really judge whether the modern Asian cuising here is really fantastic or poor for the price because this is only my first time experiencing food with a sky-high price and brand name. However, I can say that similar or even better-quality food can be found elsewhere. Certainly, this had been a rare experience and also an eye-opener. To be fair, there are both tasty dishes and rather lacklustre ones. Nonetheless, the service was marginally average and the timing of the serving of food has a lot of room for improvement.
I had great expectations for Sky on 57. I had read and heard much of Justin Quek, and the website is also compelling promising the 'best restaurant in Singapore'. So I thought what finer way to showcase the best of Singapore to our visiting overseas guests.
Our meal was booked through a concierge service for 11th August at 930pm, there were 4 of us at dinner. The trouble began at 900pm when someone rang and asked if we were still joining them for dinner, which I replied yes, but we are not booked until 930pm. I was curtly informed the booking was for 845pm but if I wished they would make the change to 930pm. I took this as a miscommunication somewhere along the lines and thought nothing further of it.
The restaurant was not easy to find, our cab had dropped us at the Tower 3 entrance to MBS, but actually we needed to be on the top of Tower 1...there was no signage. When we reached the top of the lift, it was not clear where we should go either. We were directed by a passing member of MBS staff and stepped inside to be greeted by Justin Quek himself, a nice touch. Our overseas guests were already there and sitting outside on the smaller and more private balcony than the Ku De Ta side, enjoying a drink. This was very pleasant, we took a few photos and then proceeded inside. Our table was at the window, with a nice city view as requested.
I was very puzzled why the restaurant when contacted could not accomodate our preferred dining time of 830, since they said they were fully booked, but when we entered the restaurant, it was largley empty. We were quickly offered some drinks and menus. I was surprised to read of the $6 minimum water charge per guest and minimum spend of $100 per person. Based on the prices, this was not going to be an issue. I've never seen this before, in any restaurant anywhere around the globe and don't think it needs to be said, in fact I consider it insulting. I also think it's rude to charge for water that people may or may not want.
The delivery of our drinks was clumsy, the staff seemed unsure of who was in what seat and this was consistent throughout service. Orders were taken reasonably promptly. Entrees were actually very very good, the scallops were amazing and the mushrooms soups were equal to the best anywhere. Our drinks ran dry at this time (we were all drinking different things and no wine bottles were ordered). There was noone monitoring our table to see we needed new drinks. There was a significant amount of staff traffic and noise, it appeared they were setting up for something in the largely empty restaurant and also doing some clearing of empty tables. We managed to call someone over (not our original waitress) and order more drinks.
It was really when the mains arrived that trouble began. Mains were delivered, and then the staff disappeared. My meal was luke warm at best and my wifes was cold. We waited for sometime to attract attention from the many passing staff, again who were too busy attending to making noise elsewhere. This was a major issue as was the lack of a dedicated staff member. We finally attracted attention and my wifes meal was taken and quickly returned several minutes later. She had tried several items on the plate prior to it being taken. I am not sure what happened to the meal but it appears that it was simply microwaved. It was not replated. No salt and pepper was offered at any time. We asked for it at this point, and some salt was brought in a small bowl with an oversized spoon that wouldnt stay in the bowl. The staff also returned with a pepper mill, cracked pepper for my wife, then placed the large pepper mill on the table and promptly walked off. The main courses were very disappointing.
We sat for quite some time after we had finished our meals with our empty plates waiting with no attention from any staff, again our original waitress was still lost at the back doing whatever cleaning and preparation and the myriad of staff passing ignored us. Finally our original waitress returned and gave us desert menus and told us we needed to order promptly since it was last orders. No interest in how our meals were or anything. We sat and discussed how poor the service was for this standard of restaurant. Noone reappeared to take desert orders so we decided to leave and walked out to reception.
I asked to speak to the manager to note my disappointment and the receptionist went to get the manager, who later turned out to be the assistant manager. He offered no reasonable response (and appeared inadequately trained or authorised to respond to client issues) for the service other than to say he would let the manager and Justin know tomorrow, and that I should expect a phone call the next day. It's now Tuesday and I have heard nothing. He did however remove the cold lamb dish from the bill.
I can't help but feeling this restaurant arrogantly relies on its premium view to justify its high prices, whilst it fails to deliver both on food and service. Service staff are poorly trained, lack confidence, and attention to detail is appalling. The quality of the china/crockery is also fairly average given the restaurants intended stature. Decor is also very very plain. This is the worst service/meal I have ever had at a fine dining restaurant. It's a shame, because it doesn't just do Justin Quek disservice, it does Singapore a disservice for what should be a showcase of the best of Singapore, particularly given it's tourism prominence.